Who doesn´t like pasta?? I LOOOVE it, so versatile, so easy to make and difficult to get it wrong. You just need good-fresh ingredients,

and good quality parmesan cheese and everyone around you will have a smile on their faces!   

 

 

Taggliatelle aglio e olio with baby spinach

Serves: 4

INGREDIENTS

  • 500 gr taggliatelle ( I always use egg pasta )
  • 120 ml olive oil
  • 8 garlic cloves, crushed
  • 1/2 tbs chilli flakes
  • 3 handfuls of baby spinach
  • 250 gr cherry tomatoes
  • salt
  • 80 gr parmesan cheese 

INSTRUCTIONS

  1. Boil taggliatelle in salted water according to package directions ( I like to cook it 1-2 min less for an al-dente result )
  2. Heat a pan with olive oil over low-medium heat , add garlic, salt anf chilli flakes. Cook slowly until golden. 
  3. Add baby spinach, season and fry for 1 minute. 
  4. Add cherry tomatoes and fry.
  5. Drain pasta, reserve some of the cooking water and add to the pan with the sauce, toss for 2 minutes. 
  6. Transfer to a plate, grate parmesan and for a final touch, I use a bit of my aromotic oil ( garlic, chilli and rosemary)